Celebrate St. Patrick’s Day or cozy up on a cold winter evening with a flavorful and easy corned beef and cabbage in the oven! This dump-and-bake dinner requires just 10 minutes of prep, and you can make it in the slow cooker, too.
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If you’re looking for even more oven roasted beef recipes, don’t miss this Dutch oven pot roast, a classic Mississippi pot roast, and this smothered round steak, too!
…My wife and I did this last night and loved it! It was so easy to make and everything came out great…5 stars for sure!
– Elliott M.
Baked Corned Beef and Cabbage is an Easy St. Patrick’s Day Tradition
I’m pulling out some of my favorite shortcuts and quick tricks to simplify a classic pot roast! This oven corned beef and cabbage recipe cooks together in a Dutch oven with potatoes, carrots, onions, and Guinness beer, providing an entire Irish feast with very little effort. The flavors mingle together, the vegetables absorb the drippings from the brisket, and the end result is tender, flavorful corned beef with all of the sides!
Believe it or not, corned beef and cabbage isn’t the national dish of Ireland. It’s not even particularly popular in that country, so why do we go crazy for it in the United States? This dish is an Irish-American tradition that dates back to the first Irish immigration to the U.S. in the mid 18th century.
The Irish immigrants were accustomed to eating boiled bacon on St. Patty’s Day; however, the high price of pork and bacon products in the United States made this an impossibility. Instead, they turned to the cheapest cut of meat available, beef brisket, and adopted the brining technique of the Eastern Europeans that were also in America at the time. Paired with cabbage (one of the cheapest vegetables available), this dish soon became a comforting meal that reminded them of their homeland, and ultimately became synonymous with St. Patrick’s Day celebrations in the United States.
Ingredient Notes and Tips for Success
- Purchase the flat cut corned beef brisket that comes pre-brined and ready to cook. The seasoning packet typically includes a pickling spice blend such as peppercorns, bay leaves, mustard seeds, dill seeds, and at least a few other whole spices, all with warm and robust flavors.
- Use baby potatoes that are halved (or quartered if they’re large). You want all of the pieces to be about the same size so that they cook evenly and are tender by the time the meat is done. There’s no need to peel these little gold potatoes.
- Baby carrots are a great shortcut (no peeling or chopping necessary), but you can certainly use regular carrots that are peeled and cut into chunks if you like.
- Cut one small green cabbage head into wedges. If your head of cabbage is particularly large, you’ll only need about half of it. There won’t be room in your Dutch oven for much more!
- I use a bag of frozen white pearl onions to avoid the tedious process of peeling or slicing fresh onions; however, you can substitute with fresh onions if you like. If starting with the frozen onions, you do not need to thaw them first.
- I prefer Guinness stout for a richer, deeper flavor in the braising liquid; however, beef broth is a fine alcohol-free substitute.
- Brown sugar nicely balances the salty, savory flavor of the meat and brings out the natural sweetness in the veggies.
How to Make Corned Beef and Cabbage in Oven
There’s very little prep work necessary for this easy St. Patrick’s Day dinner, and then the oven (or the Crock Pot) does the work!
- Layer the potatoes, carrots, cabbage, and onions (in that order) in the bottom of a large Dutch oven.
- Pour Guinness or beef broth over top. This is the liquid that will help braise the meat.
- Rub the beef with the brown sugar and sprinkle the seasonings from the spice packet on top.
- Place the brisket (fat-side up) on top of the vegetables in the Dutch oven. The fat will drip down over the meat as it bakes, keeping the beef moist and flavorful.
- Cover with the lid and bake in a 350°F oven for about 3 hours. The meat is done when it’s very tender. It has a pink color because nitrite is used in the curing process — not because the meat is rare. If you’re using a larger brisket, you may need to increase the total cooking time. The vegetables should be fork-tender.
- Transfer the meat to a cutting board, let it rest for at least 5-10 minutes.
- Slice the beef very thinly against the grain, which means that you want to cut perpendicular to the natural parallel lines of muscle fiber that you see running down the meat. Serve the vegetables with a slotted spoon and add to a platter with the sliced meat.
What to Serve with Corned Beef and Cabbage
Thanks to the beef, potatoes, and vegetables, you’ve got an entire meal in one pot! That said, corned beef and cabbage is also delicious alongside molasses oatmeal soda bread, noodles, 3-ingredient sour cream muffins a crisp green salad dressed in Dijon vinaigrette, old-fashioned applesauce, roasted green beans. For something sweet, round out your St. Patrick’s Day meal with a green Watergate salad recipe, a Watergate cake, or Grandma’s old-fashioned Irish whiskey cake recipe.
Storage Tips
- If you’re cooking for just one or two, don’t shy away from this dish. You’ll want those leftovers! Use the extra corned beef in a dump-and-bake Reuben casserole or tuck the meat inside a Reuben sandwich (my favorite!).
- Leftovers will keep in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months. It’s important to note, however, that the texture of the potatoes and vegetables will not be good after freezing and thawing.
- Reheat leftover corned beef and cabbage in a Dutch oven on the stovetop over low heat, just until warmed through. You can also reheat individual portions in the microwave for 1-2 minutes, or just until warm.
This is the corned beef and cabbage recipe I’ve been looking for!! And I’ve tried lots. It was delicious…
– Judy
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Baked Corned Beef and Cabbage
Ingredients
- 24 ounces baby gold potatoes, halved (or quartered for larger potatoes)
- 1 lb. baby carrots
- 1 small head cabbage, cored and cut into about 8 wedges
- 1 (14 ounce) bag frozen pearl white onions
- ½ cup Guinness beer (or sub with beef broth)
- 1 (3 ½ – 4 lb.) pre-brined corned beef brisket with spice packet
- 2 tablespoons packed light brown sugar
- Optional garnish: chopped fresh parsley
Instructions
- Preheat the oven to 350°F. Place the potatoes, carrots, cabbage, and onions (in that order) in the bottom of a large Dutch oven.
- Pour the beer or beef broth over top.
- Rub the meat with the brown sugar and the seasonings from the spice packet. Place the beef (fat-side up) on top of the vegetables in the Dutch oven.
- Cover and bake for about 3 hours (or longer, if using a larger piece of meat). The meat is done when it's very tender. It has a pink color because nitrite is used in the curing process — not because the meat is rare. If you're using a larger brisket, you may need to increase the total cooking time. Transfer the meat to a cutting board and let it rest for about 5-10 minutes. Thinly slice the brisket against the grain. Serve the vegetables with a slotted spoon. Garnish with chopped fresh herbs.
Notes
Nutrition
Recipe Variations
- To save time, I prefer the packaged corned beef brisket that comes in a brine with a spice packet. No need to mess with the brining and curing process! You can find them in just about any grocery store — even my little rural Food Lion has them in stock. If you prefer to buy a plain brisket instead, that’s fine — you’ll just need to season and brine it yourself.
- Use any vegetables and potatoes that you prefer. Baby red potatoes or peeled, diced russet potatoes will also work. Try adding peeled, chopped turnips or parsnips to the pot, too. Just make sure that they’re uniform in size so that they cook evenly.
- Feeling fancy? Serve the corned beef with a horseradish sauce on the side.
More St. Patrick’s Day Recipes
Irish Stew
2 hours hrs 40 minutes mins
Irish Soda Bread Recipe
1 hour hr 25 minutes mins
Guinness Chocolate Cake {with Cake Mix}
3 hours hrs 5 minutes mins
This post was originally published in February, 2018. It was updated in March, 2025.
Love the easy prep on this dish, with a winter as cold as this one, these are the kind of dishes I need, I will opt for the Guinness beer instead of the beef broth 🙂 thank you for the awesome recipe 🙂
Thanks, Albert! The Guinness is always a good idea!
I can’t believe this recipe doesn’t have any ratings yet. My wife and I did this last night and loved it!. It was so easy to make and everything came out great. We used red potatoes and a yellow onion instead and all of the vegetables came out incredibly soft and the corned beef was absolutely perfect. I wasn’t sure how it would all turn out, I thought maybe some veggies would be too mushy, but it was all soft and delicious
I didn’t have any stout beer, so we used a porter. Not sure how that affected the flavor, but it was still delicious.
Next time I think I’m going to scrape off a lot of the seasoning from the corned beef into the veggies after it’s all done and stir it up to add some more flavor to them.
Thank you very much, I’ll be trying more of the dump and bake recipes. Being fairly lazy and having a one year old, I thoroughly appreciate the easy dinners.
* It doesn’t appear that the site is letting me select a rating, hopefully that isn’t discouraging people from writing reviews.
5 stars for sure
Thank you so much, Elliott! I’m glad that you enjoyed it as much as we do!
I can’t wait to make this!!
I just made this yesterday for a family gathering. I only had potatoes and carrots and used the beef broth, and cooked two 2.5 lb. corned beefs together in the same large oval Dutch oven. My family practically swooned over the corned beef, declaring it to be the “best we ever had”. I thought I had made enough to have leftovers for hash, but all the meat was polished off at dinner (and even then they wanted more). Thanks for a SUPER recipe – it will be the only way I make corned beef from now on!!
This recipe turned out great. I used the Guinness stout and followed exactly except put some Dijon mustard on the meat prior to adding the season packet and brown sugar. Thank you for an easy tasty recipe.
Thanks, Sheri! 🙂
I will try this tonight only, Loved it.
Looking Very delicious and healthy! A must-try for every food buff. Thanks for sharing!
Hello! This recipe sounds so good and seems so easy to make, just one question if my corned beef is only a pound and half should I still cook for three hours? Everywhere I read says an hour a pound but I’m not sure
Thanks
This recipe was so simple and easy and the vegetables were perfectly done. I added some parsnips, too.
I believe I will make corned beef and cabbage more frequently with this recipe.
I bet the parsnips were a perfect addition, Lucy! Thanks for taking the time to leave me a note. 🙂
I make mine ALMOST the same way but:
First cover the pre corned beef w water bring to a boil until it foams- skim the foam then dump the water do that a total of 2-3 times takes out a lot of the excess salt I add the packet to last boil of water then it gets dumped (unless you wrap ithe spices in a cheese cloth to be easily removed before eating I use water instead of Guiness or beef broth (Im going to try the Guiness) BUT I use maple syrup instead of the Brown Sugar & I rub the corned beef brisket all over w a Spicy Honey Mustard. I definitely prefer the very slight maple flavor to the brown sugar (& has more nutrients in it)
How long in oven for 2.60lb brisket? And how much broth or beer for this size?
Hey, Rachel! I would still use about 1/2 cup of broth. It’s no big deal if you have some extra in the pot when it’s done. The 2.6 lb. brisket will probably need about 2 1/2 hours, but that’s just an estimate. A cut like that does really well cooking it low and slow, so it will just get nice and tender as it bakes. 🙂
I just put mine in the oven! I made a mustard brown sugar rub! Added the beer of course! I’m always looking for different recipes.
Thank you!
Awesome! Enjoy, Toby. Happy St. Patty’s Day! 🙂
This is the corned beef and cabbage recipe I’ve been looking for!! And I’ve tried lots. It was delicious. I used whole, small multi colored potatoes, the Guinness beer, and no brown sugar. Mine did not take as long to bake but was a bit smaller. Let the meat reach 160 degrees. Veggies were perfect.
Wonderful! Thank you, Judy! 🙂
This was an excellent recipe. The brown sugar slightly caramelized the vegetables and everything was cooked to perfection. Highly recommend this largely hands off one dish meal
Thank you! I’m so glad that it was a hit!
I’m trying this tonight, but all slow cooker recipes say to cover the meat or it will dry out & cooked uneven. It doesn’t feel right to only add 1/2 broth.
The key is to cook it with the fat side up! The fat drips down keeping the meat moist. Hope this helps!
I can’t wait to make this!!
I made this yesterday in my cast iron Dutch oven and will never make any other way! I put French’s Brown Sugar Bourbon Mustard on top and it was DELICIOUS!!!
Yay! That’s so good to hear, Mary. You just can’t beat the Dutch oven — especially for meals like this. So glad that you enjoyed it!
Whoops! I forgot to trim the fat and used a whole can of PBR. And I’m not sure how long to bake a 4lb brisket. Did I mess it up?
Hi, Suyong! No, you didn’t mess anything up. The extra liquid in the pot will result in more liquid in the pot at the end, but it should still be fine. The recipe is for a 4-lb. brisket, so you’ll want to cook at 350 for about 3 hours. Enjoy!
Great recipe Thanks Blair! My man is still raving about it!
Thank you, Pam! We had this last night as well — always delicious! 🙂
sounds good. of course the easiness is hat i look for. the only concrn is the brown sugar,does it mak it too sweet? plus i am diabetic so i try and do without too much added sugar. will it take away any flavor and could i sub anything else. just curious thanks for all the recipes you post for us
Hi, Jean! No, the brown sugar doesn’t make it too sweet (it just balances some of the acidity in the dish). If you prefer, you can omit that ingredient. The corned beef will still be great!
I plan on using 2, 3.5 lb eye of round corned beef roasts in this recipe, how long should I bake them at 350?
Hi, Marianne! I used a piece of meat that was about 3 1/2 – 4 lbs., so I would suggest that you follow these baking instructions to start (about 3 hours). Check it at that point, and increase the time if necessary.
Hi Blair, I am concerned that the vegetables will get to soggy being in the oven for longer than 3 hours. What is your suggestion?
Hi, Marianne! The vegetables (especially the potatoes) do get very tender! If you prefer a firmer potato, you can add them closer to the end (similar to what I do with my Dutch oven pot roast here: https://www.theseasonedmom.com/dutch-oven-pot-roast/ )
I would suggest waiting until the final 1 hours to stir the potatoes into the pot. Hope you enjoy!
Ok so I have Four 3-4 lb pieces I need to cook all at once. Do I use 4 separate pans? And 3-4 hours total all together? I was told you can’t get a tender corned beef under 6-8 hours 🙁 have you ever tried putting them in an oven bag?
Hi, Susan! I’ve never used an oven bag. This meat has always been very tender with the given cooking time, so hopefully you’ll find that to be the case. If you prefer, you can certainly put it in the slow cooker for longer (those instructions are included above in the blog post).
The number of pans that you use will depend on how big they are. You might be able to get two in a large pot, but I wouldn’t try to do more than that.
Wondering if I can cook this recipe in a roaster instead? If so, what is a suggested temp and time?
Hi Ann,
We have not tested this in a roaster and cannot attest to the time and temperature needed for it to cook properly.
Hello! What size dutch oven do you have? Thank you
Hi, Jenn! I have a number of Dutch ovens, but the one shown in this recipe is the Le Creuset 7.25-quart Dutch oven. Hope that helps!